Baby Zucchini and Patty Pan Squash Sauteed in Herb Butter Recipe

Baby Zucchini and Patty Pan Squash Sauteed in Herb Butter Recipe

  • 3 tablespoons unsalted butter
  • 2 cups (about 1 pound) baby zucchini, stems removed and cut in half lengthwise
  • 2 cups (about 3/4 pound) small yellow patty pan squash, trimmed and cut in half crosswise
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 cup (about 16 leaves) fresh basil, torn and loosely packed
  • 1/2 cup (about 32 leaves) fresh mint, loosely packed
  1. In 10-inch heavy skillet over moderate heat, melt butter. Add zucchini and patty pans and sauté, stirring occasionally, until tender, 7 to 8 minutes. Transfer to large serving dish, sprinkle with salt and pepper, add basil and mint, and toss to combine. Serve with Chef Kornick's Grilled Salmon Steaks with Littleneck Clams and Saffron-Mint Broth .
Recipe of the Day|